Herb pesto with
Appenzeller® cheese

by Tiina Rantanen

Ingredients for about 3dl:

½ litres of basil, dill, coriander, mint, marjoram, parsley, lemon balm, rocket; mixed or separately

1.5 – 2 dl grated Appenzeller® cheese
1 dl roasted sunflower seeds
2-3 cloves of garlic
grated rind of 1 (organic) lemon
juice of ½ lemon
1-1.5 dl good-quality virgin olive oil
1 tsp. pinch salt
1/8 tsp. freshly grated black pepper


Put the herbs, cheese, sunflower seeds roasted on a dry pan, cloves of garlic, and grated lemon rind in a blender or food processor. You can also use a hand blender. Chop the ingredients into a mix.

Add the oil little by little through the filling hole while the machine is running. Season the pesto with salt and lemon juice.

The herb pesto tastes best when fresh, but it will keep for about a week in the fridge.


Taste it and discover the
secret of Appenzeller® yourself.

Appenzeller® is good as it is but putting its aromatic and unique flavour to good use in cooking will spice up your cuisine and bring new flavours to your dishes. Check out the recipes by food influencer and photographer Petter Bäcklundin and food reporter Tiina Rantanen.

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Herb pesto with Appenzeller® cheese

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